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I am a big coleslaw fan and every time I do pulled pork I have to make coleslaw. I love a heading spoon of coleslaw on a pulled pork sandwich. I have worked my way through a large number of recipes and have found some to soupy, to salty, same as eating grass . . . The best recipe I found...

I had the same problem losing track of the position of the fat when wrapping. Once I read Aaron Franklins - Franklin Barbeques book he describes a good method for wrapping brisket which will end with the fat on top. I found that its pretty easy and ends with a nice tight package,

Living in Alberta there is an abundance of Beef Ranches, specialty stores and ranch stores. I did a little research into the grades just out of curiosity and your butchers numbers are not off if anything a little high. I've seen numbers between 1.9 % and 3 % of graded carcasses are prime...

Yep I find the same problem luckily there a Cabela's near me and a Bass Pro in Calgary about 2.5 hours away. They have a decent selection of Lodge.

I have used disposable on my smoker since all mine have handles. The 10" and 12" for sure and maybe one with a lid. Now I need to fins a way to explain the need for more Cast Iron to the wife. LOL

I have a large selection of cast iron and steel pans for lodge already. I can see a bunch more I would like from this link. The dual handle skillets are near the top of my list and the list is pretty long.

Looks good. We are finally back to normal temps here to. Thinking of thawing the smoker and getting it going. Good thoughts to our BBQ brothers and sisters to the south as well.

Same with me when I am smoking over night. My only problem is that from the door to the deck you step down so the door is taller then the shelter. I have to put the shelter on 4 small HD buckets just so I can go from the house to deck.

Thanks for the reminder Timothy. I am always "in the dark" when doing long smokes and the single deck light does not cut it. I have a good Coleman lantern sitting in my garage that since I got a trailer I do not use. Time to dust it off and fire it up for my next smoke.

I love the John Sully stainless steel handles in the link. That would be my choice. I think I am going to look for some sort of mounting knobs as a second choice.

Ewwwwwww. Reminds of a time my buddy ask if the wife and I want to go to a TOFU restaurant where they make TOFU to look like steak and taste like steak. I told him if I was going to go to a restaurant and pay for something that looked like steak and tasted like steak it was going to BE steak.

I have been trying to use the WSM more in the "Off Season", turkey at Christmas and Beef Short Ribs a few weeks later but that was around between 0 and -10. This temp I think I need some sort of insulation before I attempted it.

Great looking pics. I was planning baby backs and corndogs for Superbowl Sunday, but being -30 C here in Edmonton the WSM stayed in the garages.

I have never used a binder. I find the rubs sticks well enough without it. I use a sheet pan and the same method as Aaron Franklin when applying my rubs. Mainly because I do not want to hear about the mess I made when I am finished.

Well my WSM is hibernating in the garage right now.

I like the look of it, but I have never had a use for those things. Phone is big enough in my pocket I don't want to add more to it. LOL. I do like the bottle opener on the same page. I could get myself one of those even though I use cans most of the time. I could always use a spare just in...

Frutado Wood has a Canadian and American location. I'm not sure if they are related or a coincidence. The Canadian version is in Wellesley, Ontario. My parents live about 15 minutes from there and when things loosen up a bit my Dad is going to take a drive and check them out. I have only...

That's what I have about the box store "common" brands they call them wood chunks but the majority of them are smaller then my finger or larger pieces are 90% bark. Small local store opened up and it carries Frutado Farms logs. I bought a bag of Oak and used the mitre saw and cut 2 fist size...

I was in the same boat as you here in Edmonton, just had access to box store brands. A little "niche" BBQ store opened up and they carry Canadian Furtado Farms cooking wood. I used their OAK and the smell and tasted were noticeably better. Have you looked at DicksonBBQ.com I know they carry...

Something like this but not as fancy. https://www.walmart.ca/en/ip/Wind-Protection-Bracket-Anti-slip-Gas-Stove-Energy-Saving-Cover/7G1HJ3U0FC92